Potato Gratin with Spring Onions

Serves 8
One cannot have Christmas Dinner without potatoes! Serve this dish hot out of the oven. It makes for a lovely contrast to the turkey served warm or at room temperature.
Recipe Category
Occasion
Products in this recipe

Potato Spice, Liquid Vegetable Stock

You will need

1 kg ± 6 – 8 potatoes, peeled
Ina Paarman’s Potato Spice
1 bunch spring onions, sliced
¾ cup (180 ml) fresh full cream milk
1 x 25g Ina Paarman’s Liquid Vegetable Stock
1 cup (250 ml) fresh cream
3 T (45 ml) butter
fresh thyme or marjoram, 2 sprigs
¼ cup (60 ml) cheddar cheese, grated
¼ cup (60 ml) fresh breadcrumbs

Ina's Tip

Do warm the cream etc. as described, it makes all the difference to the flavour and speeds up the cooking process.

Method

Adjust oven rack to middle position and preheat oven to 180°C.

Slice the potatoes thinly, don’t wash, and immediately layer half in a buttered ovenproof dish. Season very **lightly** with Potato Spice. Top with spring onions. Finally layer the remaining potatoes and season lightly with Potato Spice.

Bring milk, Liquid Vegetable Stock, cream, butter and thyme to the boil and pour in on the side of the dish.

Sprinkle a mixture of cheese and breadcrumbs over, cover with a loose sheet of baking paper and bake covered for 45 minutes. Remove paper and bake open for a final 15 – 20 minutes until the potatoes are tender and the top nicely browned.